Peposo

Ingredients for 5 servings:

• 1 ½ kg beef (belly end, false fillet)
• 1 liter dry red wine (Chianti, fruity and soft)
• 50 g garlic cloves
• 50 g dried tomatoes
• 10 g peppercorns
• 3 sprigs rosemary
• 1 tbsp, dried dried oregano,
• 3 bay leaves, dried
• Sea salt, coarse

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 10 minutes

Tuscan beef stew with rump loin, braised in the oven at 120 °C

Peel the garlic cloves and slice them thinly, and cut the sun-dried tomatoes into thin strips. Pluck the rosemary needles from the sprigs and crush them in a mortar with the peppercorns, oregano, and bay leaves. Wash the meat, trimming if necessary, cut into equal-sized cubes, and season with sea salt. Spread the trimmings on the bottom of a Roman pot, layer the diced meat on top, then scatter half of the garlic slices, tomato strips, and the seasoning mix over them. Layer the remaining meat on top, then spread the garlic, tomatoes, and seasoning over it. Then top up with the wine and close the pot. Place the pot on the middle shelf of an oven preheated to 200°C (400°F) with top/bottom heat, close the oven door, and reduce the temperature to 120°C (258°F). The meat should now braise for 5 hours without opening the pot. By then, it will be tender and buttery soft, melting in your mouth. Serve with crispy slices of bruschetta or delicious polenta.